Friday, March 15, 2013

Meyer Lemon Loaf

The Meyer lemon (named after Frank Meyer in 1908) originated in China...and is a cross between a lemon and a mandarin orange. It is rounder and more orange than the typical lemon and somewhat sweeter.  It has become very popular in recent years after being featured by the likes of Martha Stewart.  Though it was previously mostly a backyard fruit...it is now being grown commercially on a wide scale in California.  I'm working my way through a basket of Meyer lemons over here...and enjoying them every which way.  Here's a moist and yummy lemon loaf.


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup buttermilk
  • zest of 3 Meyer lemons
  • 1/3 cup Meyer lemon juice *
  1. Preheat oven to 350 °F.  Grease two loaf pans (abvout 4 x 8 inches each).
  2. Cream butter and sugar with mixer until until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Combine flour, baking powder, baking soda and salt in a medium sized bowl.
  5. In a small bowl, combine buttermilk, lemon juice and zest.
  6. With mixer on low, add flour mixture and liquids alternately in three additions.
  7. Beat just until smooth.
  8. Divide batter equally between the two loaf pans, spreading to smooth the top. 
  9. Bake for 50 minutes, or until toothpick inserted in center comes out clean.
  10. Cool for about 15 minutes, before removing from pan.
  11. Allow cake to cool completely on a rack before glazing.
*Zest the lemons before extracting juice.
Glaze:
  • 2 cups icing sugar
  • 3-4 tablespoons Meyer lemon juice
  1. Stir icing sugar and lemon juice until smooth.  Glaze should be pourable but not too thin.
  2. Set rack with loaves over parchment paper and pour glaze over cakes, allowing it to run down the sides.

12 comments:

  1. Looking forward to trying this. I love lemon stuff...

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  2. Mmmmm - that looks wonderful!! I love anything lemon. What a great idea to "drip" the glaze over the kitchen sink - your pictures are beautiful!

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  3. I never see Meyer's Lemons in our Ontario Grocery Stores. Does anyone reading these comments have any idea where I could get them.
    I can't wait to try this recipe whether I use Meyers or not. I Love Lemon!
    Thanks for you lovely recipe.

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    1. Cosco has them here in Ottawa.
      JB

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    2. often people on www.chowhound.com can answer you about where to buy (ISO) key ingredients in your specific locale whether it be king crab for best price in Vanc or best bagels in ?? --- and if you post that you are looking for meyer lemons which are common out west here - but apparently not so back in your province - then maybe someone like Julia (ABOVE) can help you out - i hope i am allowed to post the link to another site here on this site ... chowhound is a big forum food site by CBS (the media corporation) - i think that's who owns it. I'm not affiliated - i just like their content and i think that's how i first found this website.

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  4. This sounds so refreshing - i'm intrigued by the Meyer lemons and will have to try them. Lovely pictures, Judy.

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  5. I bought Meyer lemons at a Costco in Wpg. MB, for Pat who wondered where she could find them.

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  6. I bought Meyer lemons at our local C0-0P today . Loaves are in the oven now.

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  7. Hi, Judy! I'm just checking...is icing sugar the same thing as powdered sugar?

    This looks awesome!

    Holly

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  8. QUESTION - have the Mennonite girls ever made a meyer lemon poppy seed cake that includes very thin slices of lemon in the batter before cooking? I heard about this at a local bakery in Vancouver recently - and now i am keen to make my own. I always find meyers at my local market - quite common - so that is no problem - i just want to make this type of lemon slice cake (as in slices of lemon in the batter) ---- cuz i am citrus obsessed (more than choc - i can't believe i admit that!) ---- if you can suggest a way of "doctoring" (ie use a cake mix as base then embellish) that sure helps me when cooking with young chefs. Thank you - Margo

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    1. Margo...I personally have not made a lemon poppyseed cake with slices of meyer lemon in the batter. It sounds delish though...and if I come across a recipe like that...I'll come back here and share it.

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  9. Delicious! Only comment is that the loaves stuck to the bottom of the pans. I used a light cooking spray. Next time I will use use a heavier hand on the grease.

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